Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture.

摘要: Two proteinases, a neutral proteinase from Bacillus subtilis and cysteine Micrococcus sp., were used to accelerate the ripening process of raw cow's milk Hispanico cheese, semihard variety. levels (0.1% 1%) commercial starter culture containing Lactococcus lactis subsp. L. cremoris added for cheese manufacture. The influence both factors, addition level culture, on growth amino acid-decarboxylating microorganisms formation biogenic amines during was investigated in duplicate experiments. population tyrosine decarboxylase-positive bacteria, which represented less than 1% total bacterial most samples, lactobacilli not influenced by or culture. Tyramine detected all batches day 30. Its concentration significantly (P < 0.05) but increased with age. After 90 days ripening, 103 191 mg/kg tyramine found different batches. Histamine until 60 rest cheeses. this amine did exceed 20 any investigated. Phenylethylamine tryptamine samples.